Fried green tomatoes are an iconic Southern comfort dish beloved for their contrast of textures. The outer coating is crispy, providing a satisfying crunch with every bite. Beneath the crispy exterior, the green tomato flesh remains slightly firm with a burst of tanginess. They're an appetizer, a side dish, or even the star ingredient in a sandwich or salad. Fried green tomatoes have become more than just a dish, featured in literature, movies, and television contributing to their widespread recognition and appeal.
2 to 3 large green tomatoes, washed, sliced horizontally about 1/4 to 1/2-inch thick
1 cup cornmeal
1 cup flour
1 tsp Kosher salt (more for preparing tomatoes to remove moisture)
1/2 tsp freshly ground black pepper
Optional spices: sweet paprika, garlic powder, cayenne pepper, onion powder
1/2 cup buttermilk (see below for substitute)
1 to 2 eggs
Extra virgin olive oil, for frying
Buttermilk substitute: Add 1 tsp lemon juice or Lemon white balsamic to 1/2 cup milk, stir and leave for 15 minutes
Place tomato slices on a paper towel. Sprinkle salt as needed on each slice to remove excess moisture. Set up the coating station: In one shallow bowl place flour. In another bowl combine cornmeal, salt, pepper, and any optional spices you'd like to use. In a third bowl, whisk together the buttermilk (or substitute) and eggs. Coat the tomatoes with flour, then egg mixture, then cornmeal allowing excess coatings to drip off at each step. Place the coated slices on a plate or wire rack. Heat olive oil in high sided large skillet to 350°. The oil should be hot enough to sizzle when you add a small piece of breaded tomato. Add slices with tongs and fry in batches for 3 to 4 minutes per side or until golden brown. Do not overcrowd pan. Use tongs to flip tomatoes. Drain fried tomatoes on paper towel and season with salt as desired. Serve with dipping sauce of your choice. We love French Remoulade or Aioli. For both recipes enter the name in the SEARCh box.
Note: Cooking times may vary based on the thickness of your tomato slices and the heat of your stove. Keep an eye on them as they fry to ensure they don't burn.
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